These oat flour chocolate chip cookies are SOFT & CHEWY with perfectly golden edges! They’re naturally GLUTEN-FREE and a total crowd-pleaser!
Want to make the best chocolate chip cookies with oat flour? You’re in the right place! Follow my tips for amazing gluten-free oat cookies.
Everyone needs an amazing chocolate chip cookie recipe in their repertoire. And while I have a few in my rotation, this new recipe is quickly becoming a family favorite!
I love that these cookies are naturally gluten-free. They’re like classic chocolate chip cookies, but even better. No regular flour required!
You also might like these top-rated gluten-free chocolate chip cookies or buckwheat chocolate chip cookies.
For more cookie recipes, try these gluten-free monster cookies, gluten-free oatmeal chocolate chip cookies and gluten-free oatmeal raisin cookies.
These cookies are made from simple, pantry staples. They’re easy to whip up any time you’re craving a sweet treat. Make them on the weekend, in the middle of the week, or for a special occasion. In any case, they’re sure to disappear quickly!
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Why You’ll Love This Recipe
- Chewy, soft, and gooey
- Crispy, golden-brown edges
- Naturally gluten-free
- Made with pantry staples
Ingredients You’ll Need
Dry Ingredients
Here are the dry ingredients you’ll need for these delicious cookies:
- Oat flour: If you want to keep these cookies gluten-free, be sure to use certified gluten-free oats. Regular oats may contain gluten!
- Baking soda: Baking soda is important for helping the cookies rise.
- Salt: I like to use fine sea salt for these delicious cookies.
A Note on Gluten-Free Oat Flour
Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.
So if you want to make gluten-free oat flour chocolate chip coookies, it’s very important to use certified gluten-free oat flour. This is my favorite brand!
Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.
So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.
For more ways to use oat flour, try these recipes for oat flour waffles, oat flour muffins, oat flour banana bread, oat flour pancakes, oat flour brownies and oat flour banana muffins.
You also might like these articles on how to make oat flour and substitute for oat flour.
Wet Ingredients
Here are the wet ingredients you’ll need for this recipe:
- Chocolate chips: I like to use high-quality semi-sweet chocolate chips or chocolate chunks for this oat flour cookies recipe, such as Guittard or Ghirardelli.
- Brown sugar: Light brown sugar is my favorite option for this recipe, but you can also use dark brown sugar for a richer, chewier cookie.
- Egg: Use one room temperature, large egg for these oat cookies.
- Sugar: Domino fine granulated sugar is my personal favorite!
- Vanilla: For best results, use real vanilla extract. It gives these gluten free oat flour cookies a more full-bodied flavor!
- Butter: I prefer using salted butter in most of my gluten-free baking, since it gives recipes more depth of flavor.
How to Make This Recipe
- In a medium bowl, whisk together the oatmeal flour, baking soda and salt until evenly combined. Set aside.
- In a medium bowl, whisk together the melted butter, brown sugar and white sugar. Cream butter, sugar, egg, and vanilla. Whisk until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
- Cover the bowl and refrigerate the oat flour cookie dough for 30 minutes.
- Preheat the oven to 350F. Scoop the cookie dough (about 2 tablespoons of dough per cookie) and place a few inches apart on baking sheets with parchment paper.
- Bake cookies for 12-14 minutes, until golden and the center is set.
- Let cool 5 minutes then transfer the gluten free chocolate chip cookies from the prepared baking sheet to a wire cooling rack to continue cooling. Enjoy!
Storage Instructions
Store leftover oatmeal cookies in an airtight container at room temperature for up to five days. You can also store cookies in the freezer for up to three months.
FAQs
Yes, you can use oat flour instead of all-purpose white flour in cookies. But keep in mind that oat flour doesn’t contain gluten, and the texture will bake up a little differently. For best results, follow a recipe that specifically calls for oat flour!
Oat flour is naturally gluten-free, so it doesn’t have the same elasticity of regular flour. I’ve taken a lot of time to develop an oat flour cookie recipe that has the same delicious flavor and texture as regular chocolate chip cookies, without the gluten!
Yes, you can substitute oat flour for all-purpose flour, but the ratios and texture may be slightly different. Use 1 1/3 cup of oat flour for every 1 cup of regular flour.
Expert Tips & Tricks
- Be sure to use certified gluten-free oat flour to keep these cookies gluten-free!
- Don’t skip the resting period! A 30-minute rest allows the flour to hydrate and absorb all the wet ingredients. If you skip this step, your cookies may spread and have a more gritty texture.
- Use any kind of chocolate chips or mix-ins you like! I also like to finish these with a sprinkle of salt.
MORE OAT FLOUR RECIPES
I hope you love this recipe as much as we do! If you try these oat chocolate chip cookies, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Oat Flour Chocolate Chip Cookies
Ingredients
DRY INGREDIENTS
- 2 cups oat flour gluten-free if needed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
OTHER INGREDIENTS
- 8 tablespoons butter melted, 1 stick
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup chocolate chips
- Sea salt for sprinkling optional
Instructions
- In a medium bowl, whisk together the oat flour, baking soda and salt until evenly combined. Set aside.
- In a medium bowl, whisk together the melted butter, brown sugar and white sugar. Add the egg and vanilla and whisk until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
- Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350F. Scoop the cookie dough (about 2 tablespoons of dough per cookie) and place a few inches apart on the baking sheets.
- Bake for 12-14 minutes, until golden and the center is set.
- Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Notes
- Be sure to use certified gluten-free oat flour to keep these cookies gluten-free! This is my favorite brand!
- Don’t skip the resting period! A 30-minute rest allows the flour to hydrate and absorb all the wet ingredients. If you skip this step, your cookies may spread and have a more gritty texture.
- Use any kind of chocolate chips or mix-ins you like! I also like to finish these with a sprinkle of salt.
Finally! Gluten Free chocolate chip cookies that aren’t gritty! These are delicious
These cookies turned out amazing! I recommend refrigerating them for a few hours or over night. The few cookies I baked at first spread our very thinly due to the melted butter. After being refrigerated overnight, they worked perfectly. I also live in a high elevation area.
Great to know! I appreciate the tip! 🙂